Re: unrefined vs. refined VCO - lauric acid content

[Guest guest]

Hi Rico,

Thanks for seeking the basis of the statement. I missed to qualify it. My

conclusion was primarily based on available info on coconuts from our area. And

yes, based on information I came accross, the RBD coconut process does not

affect the lauric acid content. The activities before the process: harvesting,

copra processing, handling, transport and storage, affects the lauric acid

content. I would like to share what I went thru related to this subject.

In Mar 2006 when I started producing VCO and have it tested as part of the

process of getting a license from BFAD (Bureau of Foods and Drugs) to produce

VCO, I had an awkward situation - the lauric acid of content of the VCO was

54.2% yet the upper limit provided in the VCO standard is only 53.4%. At that

time, a VCO with this high level of lauric acid was not yet common, adequate

justification had to presented during the processing of the application, and

with the high crediblity of the testing laboratory that performed the test,

(Ateneo-PIPAC, one of the most accurate laboratory in Asia Pacific based on

inter-laboratory calibration tests, which is also accredited by BFAD) the

license was granted without related problems. That incident made me wonder why

the typical lauric acid content in RBD coconut oil based on publicly-available

data that I have seen is only at about 46 to 48%.

So I did literature-research and also encountered the statement " the lauric

acid content is not affected by the RBD coconut oil process " . Reviewing

technical data tabulations in the Coconut Handbook available at the library of

Philippine Coconut Authority it shows that lauric acid content peaks at about

the 12-month age of the coconut fruit, beyond which it starts to decline. The

handbook provided the data but without explanation on why this is so. (Last

February, some partial results on molecular and gene-level research related to

formation of lauric acid were reported by a scientist at the University of the

Philippines - Los Banos).

The Cellular Chemistry and Molecular Biology books of my wife made it possible

for me to conveniently pursue further the subject. I came to the understanding

that fats are assembled in living organisms 2-carbon-atoms at a time mediated by

enzymes, and consumed or decomposed in living organisms also 2-carbon-atoms at a

time and mediated by enzymes. This implies that in VCO, lauric acid is assembled

preferentially from the smaller fats while the nut is hanging in the tree until

the peak of the life cycle of nut with the tree, beyond which the process is

reversed with the lauric acid starts to become consumed. I think this reversed

process continues when the nut is separated from the tree, and while the fats

are still exposed to the enzymes and micro-organisms. It then became

understandable to me the statement that lauric acid content is not affected by

the RBD (Refining, bleaching and deodorizing) coconut oil process because at

this stage, the fats are already separated

from the enzymes and micro-organisms.

To confirm the above in a practical way, I reviewed available data on RBD

test results from coconuts in our area, and these shows lauric acid content

generally below 50%.

I hope there are members in this list who have RBD coconut process experience

who can further share information and opinion on this subject.

Tony

Rico Mediano <blexdt@...> wrote:

.. " The method of CO processing, from nut harvesting, copra production,

transfers thru traders, transport, and long strorage in large coconut mill

warehouses, causes deterioration that reduces the lauric acid content... "

Hello Tony,

Do you have research materials to support this? I have a book on coconut

processing (quite old) that says Lauric acid is not affected by the processing

method. Do you have new research that says it does?

Rico,

Cebu

AGPacific Nutriceutical <agnutriceutical@...> wrote:

VCO and refined CO may not retain all the health benefits to the same degree. In

the case of lauric acid content, usually VCO has above 50% while refined CO has

below 50%. The method of CO processing, from nut harvesting, copra production,

transfers thru traders, transport, and long strorage in large coconut mill

warehouses, causes deterioration that reduces the lauric acid content.

Tony

Bonnie Cole <bonnieview@...> wrote:

Absolutely, this oil can be used for high-heat cooking up to 450°F while the

more delicate VCO only will take heat up to 350°F

This refined odourless and tasteless oil still retains all the health benefits

of the VCO.

Bonnie

unrefined vs. refined VCO

i mistakenly bought my second jar of spectrum VCO as refined. when i

opened it up and didn't smell the nice smell ... it's neutral and

tasteless ... i can still use it I guess but I really prefer to have

the coconut taste. I see the refined has a higher smoking point so i

guess it is good for cooking.

are they both equally beneficial?

[Guest guest]

Hi concerned coconut e-forum members !

Let me share what I understand about the subject ---- lauric fatty acid

(lauric oil) of coconut, mainly based on a the published work of a research

team from the University of the Philippines (Institute of Plant Breeding) and

the Philippine Coconut Authority (Zamboanga Research Center). To be specific,

their milestone paper: Laureles et al (2002). " Variability in fatty acid and

triacylglycerol composition of oil of coconut (Cocos nucifera L.) hybrids and

their parentals " . J.Agric.Food Chem. 50: 1581-1586.

1. High levels (50.26 - 50.45% lauric oil) of lauric acid (C12) was found in

two PCA coconut hybrids (PCA 15-8 and PCA 15-9) which are inherited from their

dwarf parent (inbred Tacunan green dwarf, 50.5% lauric oil). Bago-Oshiro Tall

(tall parent of PCA 15-8) has 48.95% lauric oil), while Tagnanan Tall (tall

parent of PCA 15-9) has 48.11%. Laguna Tall variety was found to have 49.70%

lauric oil, and this tall variety is still the dominant current stands of

coconut (90% or planted in at least 2.8 M ha coconut lands in the Philippines).

2. As mentioned by many reliable and recognized authorities, the desirability

of coconut oil for food applications, health and wellness, in not strictly or

limited to its lauric acid (C12) content (concentration expressed as %) but to

the adequate and balanced content of the other short chain saturated fatty

acids (7.21% caprylic acid and 6.24% capric acid) and other fatty acids

(18.70% myristic acid, 8.79 palmitic acid, 6.56% stearic+ oleic, and 3.26

linoleic acid). Values taken from the data of Laureles et al (2002)

3. A recent work also from the University of the Philippines (Dia, V.P et al.

2005. Comparative Physicochemical characteristics of virgin coconut oil produced

by different methods. Phil. Agric. Scientist 88 (4):462-475) revealed: 1) lauric

acid content of RBD coconut oil (51.04% lauric oil) is similar to many VCO

commercial brands, but some brands

has higher levels (52.55% lauric oil); 2) the different VCO processing methods

(either using Laguna Tall or Catigan dwarf varieties or their hybrid, CATD x

LAGT) only slightly varied (49.9 - 48.7% lauric acid), except the Laguna Tall

VCO dry processed (47.6%).

From these results, we may conclude: 1) the lauric acid content (%) of coconut

oil is strongly controlled by the genetics of the coconut variety and not by the

processing methods; 2) the refining, bleaching and deodorizing of coconut

(usually of uncleaned copra with high % moisture) does not change or alter the

lauric acid content of the coconut oil, as well as the other fatty acids

component of the oil.

Finally, a word of caution to all : lauric acid content, simply means % or g

lauric acid per 100 g coconut oil; while the lauric acid yield is wt of lauric

acid per nut or per ton of copra or coconut oil. On a per hectare basis, a

coconut land with an annual copra yield of 2 tons copra (8,000 nuts) this

means 1.26 t coconut oil (63% oil content), and in terms of lauric oil yield =

616 kg of lauric oil (lauric fatty acid), at 48.9% lauric acid (C12) content.

Well, I hope this posting helps clarify.

Cheers,

Sev Magat

AGPacific Nutriceutical <agnutriceutical@...> wrote:

Hi Rico,

Thanks for seeking the basis of the statement. I missed to qualify it. My

conclusion was primarily based on available info on coconuts from our area. And

yes, based on information I came accross, the RBD coconut process does not

affect the lauric acid content. The activities before the process: harvesting,

copra processing, handling, transport and storage, affects the lauric acid

content. I would like to share what I went thru related to this subject.

In Mar 2006 when I started producing VCO and have it tested as part of the

process of getting a license from BFAD (Bureau of Foods and Drugs) to produce

VCO, I had an awkward situation - the lauric acid of content of the VCO was

54.2% yet the upper limit provided in the VCO standard is only 53.4%. At that

time, a VCO with this high level of lauric acid was not yet common, adequate

justification had to presented during the processing of the application, and

with the high crediblity of the testing laboratory that performed the test,

(Ateneo-PIPAC, one of the most accurate laboratory in Asia Pacific based on

inter-laboratory calibration tests, which is also accredited by BFAD) the

license was granted without related problems. That incident made me wonder why

the typical lauric acid content in RBD coconut oil based on publicly-available

data that I have seen is only at about 46 to 48%.

So I did literature-research and also encountered the statement " the lauric acid

content is not affected by the RBD coconut oil process " . Reviewing technical

data tabulations in the Coconut Handbook available at the library of Philippine

Coconut Authority it shows that lauric acid content peaks at about the 12-month

age of the coconut fruit, beyond which it starts to decline. The handbook

provided the data but without explanation on why this is so. (Last February,

some partial results on molecular and gene-level research related to formation

of lauric acid were reported by a scientist at the University of the Philippines

- Los Banos).

The Cellular Chemistry and Molecular Biology books of my wife made it possible

for me to conveniently pursue further the subject. I came to the understanding

that fats are assembled in living organisms 2-carbon-atoms at a time mediated by

enzymes, and consumed or decomposed in living organisms also 2-carbon-atoms at a

time and mediated by enzymes. This implies that in VCO, lauric acid is assembled

preferentially from the smaller fats while the nut is hanging in the tree until

the peak of the life cycle of nut with the tree, beyond which the process is

reversed with the lauric acid starts to become consumed. I think this reversed

process continues when the nut is separated from the tree, and while the fats

are still exposed to the enzymes and micro-organisms. It then became

understandable to me the statement that lauric acid content is not affected by

the RBD (Refining, bleaching and deodorizing) coconut oil process because at

this stage, the fats are already separated

from the enzymes and micro-organisms.

To confirm the above in a practical way, I reviewed available data on RBD test

results from coconuts in our area, and these shows lauric acid content generally

below 50%.

I hope there are members in this list who have RBD coconut process experience

who can further share information and opinion on this subject.

Tony

Rico Mediano <blexdt@...> wrote:

... " The method of CO processing, from nut harvesting, copra production, transfers

thru traders, transport, and long strorage in large coconut mill warehouses,

causes deterioration that reduces the lauric acid content... "

Hello Tony,

Do you have research materials to support this? I have a book on coconut

processing (quite old) that says Lauric acid is not affected by the processing

method. Do you have new research that says it does?

Rico,

Cebu

AGPacific Nutriceutical <agnutriceutical@...> wrote:

VCO and refined CO may not retain all the health benefits to the same degree. In

the case of lauric acid content, usually VCO has above 50% while refined CO has

below 50%. The method of CO processing, from nut harvesting, copra production,

transfers thru traders, transport, and long strorage in large coconut mill

warehouses, causes deterioration that reduces the lauric acid content.

Tony

Bonnie Cole <bonnieview@...> wrote:

Absolutely, this oil can be used for high-heat cooking up to 450°F while the

more delicate VCO only will take heat up to 350°F

This refined odourless and tasteless oil still retains all the health benefits

of the VCO.

Bonnie

unrefined vs. refined VCO

i mistakenly bought my second jar of spectrum VCO as refined. when i

opened it up and didn't smell the nice smell ... it's neutral and

tasteless ... i can still use it I guess but I really prefer to have

the coconut taste. I see the refined has a higher smoking point so i

guess it is good for cooking.

are they both equally beneficial?

[Guest guest]

Sev,

the info you posted is all about genetic variation among different

coconut sub-species. Did you leave out other research you have?

None of the below talks about variations from processing, so I have no

idea how you deduce that lauric acid does not vary due to different

processing methods?

Alobar

On 4/2/08, Severino Magat <sev_magat@...> wrote:

> Hi concerned coconut e-forum members !

>

> Let me share what I understand about the subject ---- lauric fatty acid

(lauric oil) of coconut, mainly based on a the published work of a research

team from the University of the Philippines (Institute of Plant Breeding) and

the Philippine Coconut Authority (Zamboanga Research Center). To be specific,

their milestone paper: Laureles et al (2002). " Variability in fatty acid and

triacylglycerol composition of oil of coconut (Cocos nucifera L.) hybrids and

their parentals " . J.Agric.Food Chem. 50: 1581-1586.

>

> 1. High levels (50.26 - 50.45% lauric oil) of lauric acid (C12) was found in

two PCA coconut hybrids (PCA 15-8 and PCA 15-9) which are inherited from their

dwarf parent (inbred Tacunan green dwarf, 50.5% lauric oil). Bago-Oshiro Tall

(tall parent of PCA 15-8) has 48.95% lauric oil), while Tagnanan Tall (tall

parent of PCA 15-9) has 48.11%. Laguna Tall variety was found to have 49.70%

lauric oil, and this tall variety is still the dominant current stands of

coconut (90% or planted in at least 2.8 M ha coconut lands in the Philippines).

>

> 2. As mentioned by many reliable and recognized authorities, the

desirability of coconut oil for food applications, health and wellness, in not

strictly or limited to its lauric acid (C12) content (concentration expressed

as %) but to the adequate and balanced content of the other short chain

saturated fatty acids (7.21% caprylic acid and 6.24% capric acid) and other

fatty acids (18.70% myristic acid, 8.79 palmitic acid, 6.56% stearic+ oleic, and

3.26 linoleic acid). Values taken from the data of Laureles et al (2002)

>

> 3. A recent work also from the University of the Philippines (Dia, V.P et

al. 2005. Comparative Physicochemical characteristics of virgin coconut oil

produced by different methods. Phil. Agric. Scientist 88 (4):462-475) revealed:

1) lauric acid content of RBD coconut oil (51.04% lauric oil) is similar to many

VCO commercial brands, but some brands

> has higher levels (52.55% lauric oil); 2) the different VCO processing

methods (either using Laguna Tall or Catigan dwarf varieties or their hybrid,

CATD x LAGT) only slightly varied (49.9 - 48.7% lauric acid), except the Laguna

Tall VCO dry processed (47.6%).

>

> From these results, we may conclude: 1) the lauric acid content (%) of

coconut oil is strongly controlled by the genetics of the coconut variety and

not by the processing methods; 2) the refining, bleaching and deodorizing of

coconut (usually of uncleaned copra with high % moisture) does not change or

alter the lauric acid content of the coconut oil, as well as the other fatty

acids component of the oil.

>

> Finally, a word of caution to all : lauric acid content, simply means % or

g lauric acid per 100 g coconut oil; while the lauric acid yield is wt of

lauric acid per nut or per ton of copra or coconut oil. On a per hectare

basis, a coconut land with an annual copra yield of 2 tons copra (8,000 nuts)

this means 1.26 t coconut oil (63% oil content), and in terms of lauric oil

yield = 616 kg of lauric oil (lauric fatty acid), at 48.9% lauric acid (C12)

content.

>

> Well, I hope this posting helps clarify.

>

> Cheers,

>

> Sev Magat

[Guest guest]

Alobar,

Thanks for your concern. In point 3, I've indicated a part of the highlights

of the published work of Dia et al (2005).

Allow me to give some details of the materials and methods of mentioned in

their research work (not mine or I'm not included !). For the actual VCO

processing done by the workers: coconut random samples from 25 trees/variety

(Laguna Tall, Catigan green dwarf and its hybrid) were used (representative of

three distinct genetic materials), subjected to main VCO processing methods as :

1) the dry processing (desiccated coconut pathway), with 40 degrees C

incubation; 2) the wet processing (grated fresh coconut meat to coconut milk

pathway), with 40 degrees C incubation. Also included in the physicochemical

analyses was a local known RBD coconut oil from the manufacturer.

To summarize, the lauric content of 14 different samples (1- RBD coconut oil;

6- commercial local brands, processed used not mentioned, and 7 VCO samples,

representing the VCOs made by the said specific research study. I surmise that

these conditions of experimental VCO samples provides the workers reason to

claim the VCOs used in their work were subjected to different processing

conditions.

This is as far as I can respond to to your query and comments.

Cheers,

Sev Magat

Alobar <Alobar@...> wrote:

Sev,

the info you posted is all about genetic variation among different

coconut sub-species. Did you leave out other research you have?

None of the below talks about variations from processing, so I have no

idea how you deduce that lauric acid does not vary due to different

processing methods?

Alobar

On 4/2/08, Severino Magat <sev_magat@...> wrote:

> Hi concerned coconut e-forum members !

>

> Let me share what I understand about the subject ---- lauric fatty acid

(lauric oil) of coconut, mainly based on a the published work of a research team

from the University of the Philippines (Institute of Plant Breeding) and the

Philippine Coconut Authority (Zamboanga Research Center). To be specific, their

milestone paper: Laureles et al (2002). " Variability in fatty acid and

triacylglycerol composition of oil of coconut (Cocos nucifera L.) hybrids and

their parentals " . J.Agric.Food Chem. 50: 1581-1586.

>

> 1. High levels (50.26 - 50.45% lauric oil) of lauric acid (C12) was found in

two PCA coconut hybrids (PCA 15-8 and PCA 15-9) which are inherited from their

dwarf parent (inbred Tacunan green dwarf, 50.5% lauric oil). Bago-Oshiro Tall

(tall parent of PCA 15-8) has 48.95% lauric oil), while Tagnanan Tall (tall

parent of PCA 15-9) has 48.11%. Laguna Tall variety was found to have 49.70%

lauric oil, and this tall variety is still the dominant current stands of

coconut (90% or planted in at least 2.8 M ha coconut lands in the Philippines).

>

> 2. As mentioned by many reliable and recognized authorities, the desirability

of coconut oil for food applications, health and wellness, in not strictly or

limited to its lauric acid (C12) content (concentration expressed as %) but to

the adequate and balanced content of the other short chain saturated fatty acids

(7.21% caprylic acid and 6.24% capric acid) and other fatty acids (18.70%

myristic acid, 8.79 palmitic acid, 6.56% stearic+ oleic, and 3.26 linoleic

acid). Values taken from the data of Laureles et al (2002)

>

> 3. A recent work also from the University of the Philippines (Dia, V.P et al.

2005. Comparative Physicochemical characteristics of virgin coconut oil produced

by different methods. Phil. Agric. Scientist 88 (4):462-475) revealed: 1) lauric

acid content of RBD coconut oil (51.04% lauric oil) is similar to many VCO

commercial brands, but some brands

> has higher levels (52.55% lauric oil); 2) the different VCO processing methods

(either using Laguna Tall or Catigan dwarf varieties or their hybrid, CATD x

LAGT) only slightly varied (49.9 - 48.7% lauric acid), except the Laguna Tall

VCO dry processed (47.6%).

>

> From these results, we may conclude: 1) the lauric acid content (%) of coconut

oil is strongly controlled by the genetics of the coconut variety and not by the

processing methods; 2) the refining, bleaching and deodorizing of coconut

(usually of uncleaned copra with high % moisture) does not change or alter the

lauric acid content of the coconut oil, as well as the other fatty acids

component of the oil.

>

> Finally, a word of caution to all : lauric acid content, simply means % or g

lauric acid per 100 g coconut oil; while the lauric acid yield is wt of lauric

acid per nut or per ton of copra or coconut oil. On a per hectare basis, a

coconut land with an annual copra yield of 2 tons copra (8,000 nuts) this means

1.26 t coconut oil (63% oil content), and in terms of lauric oil yield = 616 kg

of lauric oil (lauric fatty acid), at 48.9% lauric acid (C12) content.

>

> Well, I hope this posting helps clarify.

>

> Cheers,

>

> Sev Magat

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